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The Real Coconut Cake

I
used to just call it Coconut Cake but I decided to call it "The Real
Coconut Cake" from now on and with legitimate reasons. Yes, it is the
usual 3-layer affair with cream cheese frosting but I take pride in my version
because I use only fresh young coconut for the cake and I think I’m the only
one who does that. It’s not the sweetened coconut flakes that you get
from the baking aisle at a grocery store but unsweetened, succulent, freshly
grated young coconut. I’ve been making my coconut cake this way and it’s
been on my most requested list since I started making it. I can switch
from using angel food to sponge or chiffon cake base with the same delicious
results. It’s all about the young coconut! And of course the
frosting which is not cloyingly sweet that you want to eat more of it.

So
I made this for Claudia's birthday which is yesterday but we decided to
celebrate today when the whole gang's present. So far I've been making
her birthday cake every year and sheloves
coconut so what could be more fitting than coconut cake - "the real coconut cake"?

The Real Coconut
Cake with Cream Cheese Frosting

For
the cake

5
extra large eggs, separated (at room temperature)

1
1/3 cup sugar (sifted)

1
stick unsalted butter, softened

1/2
cup canola oil

1
tsp coconut extract

1
tsp pure vanilla extract

1/4
tsp cream of tartar

1/2
tsp almond extract

2
1/4 cups cake flour

1
tsp baking powder

1/2
tsp baking soda

1
cup whole or 2% fat milk

1
1/2 cup shredded young coconut, chopped

Directions:

Preheat
oven to 350 degrees F

Sift
together flour, baking powder and baking soda- set aside.

In
another large bowl, beat the sugar, butter and oil until light and fluffy.

Add
egg yolks, one at a time, beating well after each addition.

Beat
in vanilla, almond and coconut extracts

Add
flour mixture alternately with milk making sure to beat well after each
addition.

Stir
in shredded coconut

In
another bowl, beat the egg whites with the cream of tartar until stiff

Gently
fold into the flour mixture

Divide
equally into three well greased and lightly floured pans and bake for 20-22
minutes or until the cake springs back when touched lightly-better yet, insert
a skewer or toothpick in the middle of the cake, when it comes out clean then
the cakes are done. Baking time is shorter when using three pans

Remove
from pans and transfer to wire racks to cool completely

For
the frosting:

Ingredients:

2
pkg cream cheese, softened

1
stick unsalted butter, softened

1
1/3 cup confectioners' sugar

1
tsp coconut extract

2
cups shredded young coconut, chopped

Directions:

Using
an electric mixer, cream together cream cheese and unsalted butter

Place
the second cake on top and repeat the process until the third cake

Spread
the rest of the frosting all over the cake evenly with a spatula

Gently
press the shredded coconut all around the cake

Chill
before serving and make sure to refrigerate any left over cake

Notes:

For
the young coconut, you can either get them fresh. Scoop with a spoon from the
shells, cut into thin strips before chopping into small pieces or get the
frozen ones at the Asian market. Just thaw, drain then spread in a baking pan
and bake in the oven at 400 degrees F for about 18 minutes. The process does
not toast the coconut- just to dry the exterior without taking away the
moisture inside.

Here’s another case of the
old phrase “the proof of the pudding cake is in the eating”. It wasn't even enough for everyone.